Buttermilk Rolls Recipe

These light and fluffy buttermilk rolls go great with any meal.


Serving Size - 18 rolls

1 package (1/4 ounce) active dry yeast
1/4 cup warm water
1-1/2 cups warm buttermilk
1/2 cup canola oil
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups unbleached all-purpose flour


Preheat your oven to 200F.

As soon as it is preheated, turn the oven off. This is to warm the oven for rising the dough.

Dissolve yeast in a large bowl with warm water and allow to sit for 5 minutes.

In the bowl with the dissolved yeast, add the buttermilk, oil, sugar, salt, baking soda. Stir to combine.

Add 2 cups of flour and mix until smooth.

Continue mixing in the remaining flour until a soft dough forms.

Turn the dough out onto a floured surface.

Knead by hand until the dough becomes smooth and elastic; about 6-8 minutes.

Grease a large bowl with a small amount of oil.

Form dough into a ball and put it in the greased bowl, gently rolling it around a few times to lightly grease the outside of the dough.

Your oven should be off, but still warm from being preheated. Cover the dough with a towel and put it in the warm oven to rise until doubled in size; approximately 1-1/2 hours.

Punch dough down and knead it a few times.

Divide the dough into 18 pieces and shape the pieces into balls.

Place on a baking sheet lined with parchment paper.

Cover and let rise again until the buns have doubled in size; approximately 30 minutes.

Preheat your oven to 400 F.

Bake the buns for 15-20 minutes or until golden brown.